As JD says , count on 3hrs. in planning for your other preps. , at that temp. But as Ellemae mentioned , if you want crispy Skin instead of a rubbery texture , cook at higher heats . This will adjust your cooking times so 1.5 to 2hrs. would be closer.

I enjoy doing BCC , the variety of flavors you can, can , (pun in tended) , is unending . I like using Dr.Pepper ( being from near Waco,Tx. ) , I started using it in my BBQ sauce recipes , it reminds me of those days.

How are you gonna do yours , a secret recipe or just Beer Elaborate some , and don't forget the Q-view...

Just planning on using beer. Give me an excuse to have one now. Planning on evoo and basic rub. Was thinking about hitting it with a butter honey glaze every hour or so to crisp up the skin Also planning on trying bacon wrapped onions. Will post q views.

Finished product. Was a little dry. Overlooked it a bit 180 it. Had one part of chicken that wasn't up to 165 but the rest was reading 175. Pulled when breast was 180. Tasted like a rotisserie chicken you buy at the store. Thanks again for all your help.